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Frisee Salad with House Smoked Salmon, Toasted Almonds, and Tarragon-Citrus Vinaigrette
Ingredients
- One 6- to 8-ounce portion salmon fillet
- Salt and freshly ground black pepper
- 1 lemon, zested and juiced
- 1 lime, zested and juiced
- 1 orange, zested and juiced
- ½ bunch parsley, chopped
- ½ cup chopped tarragon leaves
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 teaspoon Dijon mustard
- 1 ½ cups vegetable or grapeseed oil
- ½ cup olive oil
- 1 large or 2 small heads frisee lettuce, torn into bite size pieces (6 to 8 cups loosely packed)
- ½ cup sliced toasted almonds, for garnish
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